Bagels
My friend Joel Robison is challenging himself to bake whatever is baked on The Great Canadian Baking Show. This week was Bread week and he not only baked Focaccia but he baked bagels. I was inspired by his baking week, that I decided to try to bake my own batch of bagels. I ended up learning a lot about myself during the process. Firstly, I was aware of how much enjoyment I get from spending an afternoon baking. The smells, the warmth of the oven, it really makes me happy. What I learned however, is that I have a short attention span. I ended up having to make the recipe twice because I didn’t pay attention to the details of the recipe. I also realized that I am a huge multi tasker…….not only was I baking bagels, i was catching up on my editing and assembling a new bench for our entry way. Makes you wonder why I could have possibly messed up the recipe my first go at it……Anyways, in the end, the bench was assembled, bagels were baked, and my work was at least partially completed (ok that is not true, but I will get to it I promise)
Here is Joel’s recipe. You can follow Joel at www.joelrobison.com
Here’s the recipe from CBC’s website:
INGREDIENTS
350 g warm water
60 g sugar
30 g oil
10 g active dry yeast
1 egg
20 g honey
8 g salt
up to 700 g flour
For finishing:
350 g honey
sesame seeds
poppy seeds
PREPARATION
Preheat oven to 450° F with a parchment paper-lined baking sheet inside.
Fill a large pot with water. Put to boil over medium-high heat.
In a large bowl, whisk together water, sugar, oil, yeast, egg and honey. Whisk in salt. Gently stir in some of the flour (approx. 550g), one cup at a time, until a soft dough forms.
Turn dough out onto surface and gently knead until it begins to comes together. Continue to knead, adding flour as needed to prevent sticking, until you have a soft, dough that bounces back when you press on it – it should take 10 -12 minutes.
When dough is properly kneaded, place in an oiled bowl, making sure to get a thin coat of oil on dough. Cover with a towel and let rest 30 minutes.
Cut dough into 16 pieces (about 75g each). Keep pieces covered with towel while you work.
Shaping
Roll each piece into a 10 – 12 inch rope. Do not add flour to the surface, unless to prevent sticking.
Wrap rope around your four fingers, overlapping the ends on the inside of your hand to make a circle. To seal, roll your hand back and forth, pressing gently to complete the circle. Place on floured surface to rest and cover with a towel as you work. Keep bagels covered as you go.
Let bagels rest 30 minutes.
Add 350 g of honey to pot of water and bring to a full boil.
Handle rested bagels gently to keep their shape. Boil bagels in batches, 1 ½ – 2 minutes per side. Remove from water using a slotted spoon. Place onto cooling rack and sprinkle heavily with seeds.
Place bagels on heated pan in oven and bake until golden brown, 15 – 20 minutes.
Lora Moore-Kakaletris has become an award winning fine art photographer and highly sought portrait photographer while also developing an impressive commercial photography portfolio that includes a diverse collection of work for corporations, professionals, musicians and artists.
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